This was such a nice weekend between the weather, good food, company and the extra hour yesterday!
I spent a bunch of time in the kitchen this weekend and baked a couple of things. Yesterday I went through 3 cans of pumpkin.
Breakfast was this pumpkin pie french toast. I used the exact recipe, but only used 1 tbsp of brown sugar.
I baked Ashley’s monster bars. I used sunflower seed butter and left out the jelly. I also added about 1/4 cup of chocolate chips. Instead of spelt I just used whole wheat flour.
I also baked my pumpkin chocolate chip muffins. I made 1/2 of the batch without chocolate chips for Olivia. I also cut the sugar a little bit. These are delicious and SO good with a smear of any nut butter.
Last up was pumpkin gnocchi. I browned some garlic in a little bit of olive oil and used that as the sauce with some pecorino romano. This is SO simple and so delicious. We ate it with a huge salad.
As you can see we ate WELL this weekend.
To balance everything out, I went for my usual 5 mile run, which was DELIGHTFUL in this amazing fall weather.
We also got to celebrate my friend Beth’s 30th birthday and Danny’s cousin Lauren’s wedding shower. It was so fun to get to be a part of both of their special days!
How is the time change going for you? We’re all a little confused here. I tried to wake up at 4:00, but convinced my body to sleep until 5:30. And Olivia is stirring already (at 6:30). She went to bed at 7, instead of 7:30, but hopefully we’ll be back to normal in a couple days.
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